Correlation between surface activity and foaming properties of individual milk proteins in dependence of solvent composition

2016 ◽  
Vol 61 ◽  
pp. 166-175 ◽  
Author(s):  
J. Dombrowski ◽  
C. Mattejat ◽  
U. Kulozik
Keyword(s):  
Surface Activity ◽  
Milk Proteins ◽  
Solvent Composition ◽  
Foaming Properties

Facile synthesis, surface activity, wettability and ultrahigh foaming properties of novel nonionic Gemini fluorocarbon surfactants

2020 ◽  
Vol 302 ◽  
pp. 112469 ◽  
Author(s):  
Cai-Lian Chen ◽  
Yi-Fan Liao ◽  
Feng Lu ◽  
Yu-Sen Zheng ◽  
Ying-Ying Peng ◽  
...  
Keyword(s):  
Surface Activity ◽  
Foaming Properties ◽  
Facile Synthesis

COMPARATIVE CHARACTERISTIC OF THE FOAMING PROPERTIES OF COMPLEXES BASED ON MAIN MILK PROTEINS AND HYDROPHOBIC BIOLOGICALLY ACTIVE SUBSTANCES

2021 ◽  
Vol 1 (19) ◽  
pp. 302-304
Author(s):  
A.P. Komarova ◽  
S.A. Chebotarev ◽  
D.V. Zelikina ◽  
A.S. Antipova ◽  
E.I. Martirosova ◽  
...  
Keyword(s):  
Essential Oil ◽  
Fish Oil ◽  
Milk Proteins ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Comparative Characteristic ◽  
Foaming Properties ◽  
Active Substances

Foaming properties were studied for the complexes of milk proteins (sodium caseinate or whey protein isolate) with hydrophobic biologically active substances (phosphatidylcholine, fish oil and essential oil of clove bud).

scholarly journals The Foaming Properties of Skim Milk Protein Concentrate

2019 ◽  
Vol 48 (4) ◽  
pp. 12-21
Author(s):  
Светлана Иванова ◽  
Svetlana Ivanova
Keyword(s):  
Protein Content ◽  
Protein Concentration ◽  
Milk Protein ◽  
Skim Milk ◽  
Milk Proteins ◽  
Protein Solutions ◽  
Foaming Properties ◽  
Foam Structure ◽  
Protein Concentrates ◽  
Protein Foam

Aerated products are popular all over the world, especially those with a foam structure. They are widely represented in the range of the global food market, including that of the Russian Federation. Traditionally, milk proteins are added to stabilize various foods. The present research explains how the concentration of skimmed milk proteins affects the foaming properties of concentrates. The experiment featured the influence of various protein concentrations (from 3.4 to 16.0%) on the foaming properties of reduced skim milk (9.2%) and of milk protein concentrates obtained by ultrafiltration. The research established their practical application for aerated products. The quality of protein foam was evaluated by foaming characteristics and foam stability. The distribution of protein foam bubbles by size was modelled using Erlang distribution. According to the simulation, the foams of protein solutions with a concentration of 12% were more stable. Concentrates with the highest protein content (16%) had not only a greater foaming, but also a greater stabilizing property. The protein samples density increased together with protein concentration. Similarly, the foaming characteristics of protein solutions (multiplicity and density of the foam) increased together with protein concentration. The stability of the foam structure was estimated by the half-life of the foam volume and the average diameter of the foam bubbles in the protein solutions. The most stable foams were those with the highest protein content in the concentrate. The protein concentrates from reduced skim milk were inferior in foaming characteristics to concentrates from milk that was not subjected to drying. However, the results suggest that the reduced skim milk and its protein concentrates are ideal for the production of aerated dairy products because they provide both good foaming and stability.

The effects of various milk proteins on the foaming properties of egg white

1989 ◽  
Vol 3 (3) ◽  
pp. 163-174 ◽  
Author(s):  
L.G. Phillips ◽  
M.J. Davis ◽  
J.E. Kinsella
Keyword(s):  
Milk Proteins ◽  
Egg White ◽  
Foaming Properties

scholarly journals Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2409
Author(s):  
Nan Gai ◽  
Therese Uniacke-Lowe ◽  
Jonathan O’Regan ◽  
Hope Faulkner ◽  
Alan L. Kelly
Keyword(s):  
Physicochemical Properties ◽  
Genetic Variants ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Heat Stability ◽  
Foaming Properties ◽  
Rennet Coagulation ◽  
Acid Gel ◽  
Β Lactoglobulin

Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.

Foaming properties of skim milk powder fortified with milk proteins

2014 ◽  
Vol 36 (1) ◽  
pp. 21-28 ◽  
Author(s):  
L.P. Martínez-Padilla ◽  
V. García-Mena ◽  
N.B. Casas-Alencáster ◽  
M.G. Sosa-Herrera
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Milk Proteins ◽  
Skim Milk Powder ◽  
Foaming Properties
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